Our family-friendly Cuban restaurant offers the best in authentic Cuban dishes at budget conscious prices. We specialize in authentic Cuban cuisine. Cuban classics like ropa vieja and pernil are slowly prepared daily like you remember from home. We offer Cuban sodas and a range of fruit shakes (batidos) including less often found varieties like guanabana and mamey. Our patrons come back over and over to order their favorite dishes by number!
With 30 years of experience cooking in the finest restaurants, our chef of 12-years Dona Maria is excited to present her Cuban Culinary vision to you and all our guests. Our caring and committed front end staff led by 'Diego' will ensure you have a fantastic experience with great hospitality when dining at LaVina Cuban Cuisine.
Everything is prepared daily on site here at the restaurant. We offer quick dine-in, carry out, delivery, and catering options.
Our restaurant is available for private events: weddings, wedding receptions, business lunches, girls night-out dinners, cocktail and business receptions, retirement parties and more. We would love to discuss how to be a part of your next event. Please contact Jenny Melchor to book your special event at 713-914-0810
Filet of Yellowtail Snapper hand breaded to order then pan fried with garlic & lemon to bring out flavor. Topped with our homemade LaVina Mojo sauce.
This old Cuban favorite is shredded flank steak cooked in light Spanish tomato sauce with onions and red & green peppers.
Cuban Food History. Cuban cuisine is a fusion of Native American Taino food, Spanish, African, and Caribbean cuisines. ... Along with Spain, other culinary influences include African (from the Africans that were brought to Cuba as slaves) and French (from the French colonists who came to Cuba from Haiti).
A well-known Cuban song from the 1950s, "Los Tamalitos de Olga", celebrated the delicious tamales sold by a street vendor in Cienfuegos. A peculiarly Cuban invention is the dish known as tamal en cazuela, basically consisting of tamale masa with the meat stuffings.
In the late 1800s and early 1900s, the sandwich was a common lunch food for workers in both the cigar factories and sugar mills of Cuba. The Cuban sandwich is a "complete meal" consisting of ham, lean pork, Swiss cheese, soft salami, dill pickle and a "liberal moistening of mustard" served on "very crisp and crusty" Cuban bread.
The name “Moros y Cristianos” literally translates into “Moors and Christians.” In this dish, the black beans represent the dark-skinned Moors (moros) while the white rice represents lightskinned Spaniards (cristianos). The dish symbolizes the Reconquista which lasted over 800 years in which the Christians overtook the Iberian Peninsula from the Moors.
Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Latin America and the Caribbean and in many parts of Southeast Asia. Plantain has been known at least for 500 years before Christ. The plantain is larger than the typical table banana. It is called alloco in Côte d'Ivoire and dodo in Western Nigeria otherwise known as simply fried banana.
Ropa vieja, which is Spanish for "Old Clothes," is national dishes of Cuba consisting of shredded beef (often skirt or flank steak), vegetables, and a sauce. The origin of ropa vieja is from a penniless old man once shredded and cooked his own clothes because he could not afford food for his family. He prayed over the bubbling concoction and a miracle occurred, turning the mixture into a tasty, rich meat stew.
If you have a sweet tooth, you’ll appreciate Cuban desserts. On an island where sugar cane is the most vital crop, Cubans approach sweet seriously. Flan was originally a savory dish that dates back to ancient Rome until it was later adopted by the Spaniards and converted into a sweet custard. In Cuba, a little cinnamon is usually added to the custard, and the dish includes the traditional caramel sauce of a classic Spanish flan.